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Enzymes for vegetable protein processing

Enzymes for plant protein processing

  • Strong hydrolysis specificity and improved yield

  • Increase the content of small peptide, easy to absorb

  • Weaken the bitter taste of the product and improve the taste

Recommended:

  • Complex enzyme EF108 / FF106

  • Protease AP-200A

Enzymes for peptone processing

  • Highly hydrolyze animal/plant protein

  • Increase ammonia nitrogen content

  • Suitable for the production of various peptones

Recommended:

  • Complex Protease EF108

  • Protease AP-200A/ NP-100a

Enzymes for hydrolysis of nucleic acid

Recommended:

  • Nuclease

  • Deaminase D-100

Products

Main functions

Complex Protease EF108

It can effectively hydrolyze plant, animal, bones and yeast protein to generate polypeptide, small peptide and amino acid.

Complex Protease EF108AN

It can effectively hydrolyze plant, animal, bones and yeast protein to generate polypeptide, small peptide and amino acid.

Complex Protease FF106

It can work on different positions of protein molecular peptide chain, decompose macromolecular protein into micromolecule peptide and amino acid, specifically cut the terminal amino acid of bitter peptide to produce flavor peptide and reduce the product bitter taste, enhance the flavor of the product.

Complex Protease FF104

It can work on different positions of protein molecular peptide chain, decompose macromolecular protein into micromolecule peptide and amino acid, specifically cut the terminal amino acid of bitter peptide to produce flavor peptide and reduce the product bitter taste, enhance the flavor of the product.

Complex Protease FF104AN

It can work on different positions of protein molecular peptide chain, decompose macromolecular protein into micromolecule peptide and amino acid, specifically cut the terminal amino acid of bitter peptide to produce flavor peptide and reduce the product bitter taste, enhance the flavor of the product.

Complex Protease PF116

It can efficiently hydrolyze animal protein to small peptides and amino acids, and provide rich flavor precursors for Maillard reaction.

Glutaminase GLU100

It can specifically decompose L-glutamine into glutamate and ammonia with high purity and specificity.

Transglutaminase TG100

It can catalyze protein polypeptides to generate covalent interconnects within and between molecules, thus changing the structure of protein.

Protease NP-100a

It can hydrolyze protein into peptide and amino acid at neutral environment.

Protease AP-200L

It can hydrolyze protein into peptide and amino acid at alkaline environment.

Protease AP-200A

It can hydrolyze protein into peptide and amino acid at alkaline environment.

Papain PA-2

Papain is extracted, purified, standardized from the immature papaya fruit.

Nuclease NP1

Hydrolyze RNA or single chain DNA into 5'-nucleotides.

Deaminase D-100

Efficiently convert 5'-AMP into 5'-IMP.

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